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Poster: stratocaster Date: Nov 5, 2009 6:09pm
Forum: GratefulDead Subject: Re: forum chili cook-off

i have a recipe that is a northern variation on one winning recipe from the Texas Chili cookoff some years back...now Texas chili has no beans, only beef, so I add about 2-3 cans worth of beans to the base, which is a mix of beef broth, chicken broth, water, mix of tomato sauce (plain spaghetti sauce works fine) and/ or paste and beer, three pounds of beef (used bison once and that turned out great)... and the seasonings include cumin, chili powder, louisiana hot sauce, jabenero pepper sauce, chipotle pepper sauce, white pepper, black pepper, salt is one of the most important elements to any meat dish and garlic powder...small amount of onion, white tyically and chopped very finely tossed in...no overkill on any one flavor per say and not searing hot, a foot on the throttle to make it edible...still quite spicey to be sure...folks love this recipe...I'm not a cook, but I can make fucking chili and a mean Southern style deep fried turkey and barbeque meats...the rest is my wife's territory...

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Poster: Misty Eastwood Date: Nov 5, 2009 8:14pm
Forum: GratefulDead Subject: Re: forum chili cook-off

I was attempt to avoid these type of threads, but WTF >

The Veggie Green Chili (and if Fred is watching, it's gluten free)....oh, I hurt my toe can someone call a tow truck ?
Fresh or frozen roasted Hatch chiles - two heaping cups, stemmed, seeded, chopped
5 cloves garlic, peeled and chopped
2 ripe tomatoes, seeded, chopped - I used Roma tomatoes
3 cups vegetable broth - reserve 4-5 tablespoons
Pinch of sea salt, to taste
Fresh ground pepper, to taste
A dash of balsamic or sherry vinegar
2 teaspoons raw organic sugar
2 tablespoons cornstarch - dissolved in the reserved broth

In a large saucepan, combine the chiles, garlic, tomatoes, broth, sea salt and pepper, vinegar and sugar. Bring to a simmer over medium-high heat; reduce the heat a bit and maintain a gentle, constant low simmer for ten minutes. Stir in the cornstarch paste and continue to cook, stirring for another 7 to 10 minutes, until the sauce is thickened [but still pourable]. Taste test. If you used very hot chiles and the sauce is too spicy, add a touch more sugar. Remove from heat and set aside.

Use this green chile as a sauce on enchiladas and casseroles, or pour it over eggs and tortillas, or rice and beans - you name it. I can't imagine anything that wouldn't cozy up to green chile.


This post was modified by deadski on 2009-11-06 04:14:46

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Poster: vapors Date: Nov 6, 2009 4:30pm
Forum: GratefulDead Subject: Re: forum chili cook-off

Thanks for the straight forward, no nonsense input. I’m going to try this out with a fajita buffet I’m doing tomorrow at work. We usually make a salsa verde with tomatillos which took some experimenting to get right.

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Poster: Misty Eastwood Date: Nov 6, 2009 5:54pm
Forum: GratefulDead Subject: Re: forum chili cook-off

Ya, that can be a strange salsa. Tomatillos can be very acidic and plain, but roasted habaneros and anaheim can really add the kick you are looking for....

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Poster: William Tell Date: Nov 7, 2009 5:08am
Forum: GratefulDead Subject: Re: forum chili cook-off

Yeah, I should've explained more about that fact with tomatillos (acidity, blandness)...they really are just there for "substance/greenery" and it's the other spices/chiles that make the chili...you have to adjust carefully depending on the tomatillos you find at your market.

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Poster: vapors Date: Nov 7, 2009 1:36pm
Forum: GratefulDead Subject: Re: forum chili cook-off

At work I am responsible for ordering produce – our dc does 6000 meals a day. The variety of peppers available to us is quite good and we get tomatillos too but like you say they can often lack flavor. Picked too soon for shipping, alas. We do use local VT/NH produce seasonally. Apples are my thing now.

All in the cooking and seasoning (and sweetening)

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Poster: Misty Eastwood Date: Nov 7, 2009 2:17pm
Forum: GratefulDead Subject: Re: forum chili cook-off

Ya, I hear them apples on moosehead mountain can really brew up a mean ass cider. I used to grade apples and what a chore on the noodle that became. Like 300 varieties and grades. The best cover-up on tomatillos are young zebra heirlooms I discovered.

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Poster: skies Date: Nov 6, 2009 6:14am
Forum: GratefulDead Subject: Re: forum chili cook-off

Statocaster : yum,yum, your texan recipe for chili is most interesting (but somewhat too complicated for me to do )